Course Details

• Credit: 3
• Semester: 1
• Prerequisite: none
  

Synopsis

This course covers the processing of food commodities (plants and animals) via the usage of enzymes, tissue cultures and microorganisms, with the aim of increasing quality and the production of value-added products. The production of food ingredients and additives,  as well as food processing aids through bioprocessing will also be discussed (eg probiotics, enzymes, monosodium glutamate) The use of foods from genetically modified microbial sources will also be studied and issues on regulation and acceptance of the community/ masses will also be discussed.